Ravo Food
RAVO
Make and share this Ravo recipe from Food.com.
Provided by Mistry
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a pan, melt the butter and add the ravo in it and fry it on a slow fire a little while in the butter, add the milk gradually t it, stirring all the time, add the sugar and keep stirring it till it thickens. (After adding all the milk and sugar you can cook it on high, but keep turning it or it will become lumpy). Close the stove and add essence and elchi-jaifal or only take 2 elci and crush it into fine powder and add to ravo for flavoring.
- OR.
- Just put milk, ravo and sugar all together with a little butter or ghee in a pan and keep stirring it on the flame till it thickens, then add the flavoring I wanted.
- Rose essence - You can get small bottles of essence. Rose essence is quite strong, so put just a little bit or you can put if you like vanilla essence instead. That also a little only if you cannot get rose essence. This is just for giving extra flavor. (Optional).
- Toast some sliced almonds and raisins and sprinkle on top for extra flavor. Serve with Boiled Eggs cut in half.
Nutrition Facts : Calories 270.2, Fat 12, SaturatedFat 7.4, Cholesterol 41.8, Sodium 140.8, Carbohydrate 32.1, Fiber 0.4, Sugar 12.6, Protein 9.2
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- Next, place a frying pan over low flame and add ghee in it. Now add semolina and stir them well. Cook for 10-12 minutes.
- Now, pour water in it along with sugar and stir the mixture continuously. Cook until mixture becomes thick.
- While stirring continuously, pour milk and turn the flame to medium. Cook the mixture until milk thickens.
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- Heat oil in a medium skillet over medium-low. Add almonds and raisins, and cook, stirring constantly to avoid burning, until almonds are golden brown and fragrant and raisins are softened, 4 to 5 minutes. Remove from heat. Transfer mixture to a plate lined with paper towels; let cool 30 minutes.
- Meanwhile, whisk together 2 cups whole milk and eggs in a medium bowl; set aside. Add butter to a wok over medium-low gas heat or a Dutch oven over medium-low electric heat, and cook, stirring often, until melted, 2 to 3 minutes. (Do not let butter brown.) Stir in semolina until well combined and butter is absorbed. Gradually stir in remaining 6 cups whole milk, stirring constantly to prevent lumps from forming. Increase heat to high, and cook, stirring constantly, until mixture just begins to bubble around edges, 10 to 15 minutes.
- Stir in sweetened condensed milk, and cook, stirring constantly, for 10 minutes while gradually reducing heat to medium-low. Slowly drizzle in egg-and-milk mixture, stirring constantly to avoid curdling. Cook, stirring constantly, until mixture is smooth and thick, about 10 minutes.
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